1 Baguette
1 4 oz. log of Goat Cheese such as Montchevre or Il de France
1/4 cup of skim milk
3-4 Roma Tomatoes
1 clove of garlic
1 tablespoon of fresh basil
Salt and Pepper to taste
Slice the baguette on the bias and place pieces on a cookie sheet. Toast in the oven at 450 degrees until lightly brown.
In a bowl, combine the goat cheese and milk. Use a spoon to mash/stir and work the goat cheese and milk into a smooth paste.
Slice roma tomatoes (and deseed if preferred). Use a food processor, chopper, or immersion blender to briefly pulse the tomatoes, garlic and basil into a relish-like consistency. Add salt and pepper to taste.
Next, pour the tomato relish into a fine mesh sieve. Gently shake it until most of the visible, separate moisture has drained out. The tomato relish will form somewhat of a ball. This is good! If you don’t have a sieve, use multiple layers of paper towels and pour the tomato relish onto the paper towels to absorb the moisture. You don’t want soggy crostinis!
Assemble your Crostinis – spread a liberal amount of goat cheese onto the toasted side of each crostini. Spoon tomato relish on top of the goat cheese and present on a platter. These would also be delicious with a drizzle of balsamic vinegar! I’ve even considered assembling a small salad on top of the goat cheese. You could do goat cheese, micro greens, tomato-basil relish, & vinaigrette. The possibilities are endless!
This appetizer should take about 20 minutes or less to make and your guests will be asking for more!